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Soy-Braised Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to not eat the skin of chicken as the meat's so well flavoured:) Though I do eat the skin;)

I like to serve the pieces of chicken with steamed rice and choy sum. This recipe comes from 'Campion and Curtis in the Kitchen'. It's a great one for people who like to not eat the skin of chicken as the meat's so well flavoured:) Though I do eat the skin;)

Ingredients

Serves: 4

Metric Cups
  • 1⅗ kilograms chicken
  • 250 millilitres light soy sauce
  • 250 millilitres chinese rice wine
  • 250 millilitres chicken stock (I like salt reduced for this)
  • 250 millilitres water
  • 3 star anise (whole)
  • 200 grams caster sugar
  • 3½ pounds chicken
  • 9 fluid ounce light soy sauce
  • 9 fluid ounce chinese rice wine
  • 9 fluid ounce chicken broth (I like salt reduced for this)
  • 9 fluid ounce water
  • 3 star anise (whole)
  • 7 ounces superfine sugar

Method

Soy-Braised Chicken is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place chicken breast side up, in a saucepan that will fit it snugly and that has a tight fitting lid.
  • Add all the other ingredients and place over a medium heat. Bring to boil, reduce heat, cover with lid and cook for 30 minutes.
  • Remove the lid, turn the chicken over, cover and cook for 15 minutes more.
  • Remove from heat, allow to stand, covered, for 15 - 20 minutes to rest before serving.
  • Chop chicken into pieces and serve with steamed rice and greens of your choice - drizzle the cooking liquid over the top:)
  • Place chicken breast side up, in a saucepan that will fit it snugly and that has a tight fitting lid.
  • Add all the other ingredients and place over a medium heat. Bring to boil, reduce heat, cover with lid and cook for 30 minutes.
  • Remove the lid, turn the chicken over, cover and cook for 15 minutes more.
  • Remove from heat, allow to stand, covered, for 15 - 20 minutes to rest before serving.
  • Chop chicken into pieces and serve with steamed rice and greens of your choice - drizzle the cooking liquid over the top:)
  • Tell us what you think